Mock Chestnut Torte Reviews

This makes a rich but surprisingly light, torte. An absolute, worth-the-price-of-the-book winner. Mashed sweet potatoes make a great substitute for the traditional pureed chestnut paste. Chestnut puree is available kosher, but I have never been able to find it "kosher for Passover." It may seem unusual, but I can assure you of two things  it tastes divine and it is easier than buying fresh-in-the-shell chestnuts, roasting, poaching, and grating them to get them ready for this cake. You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessarya dusting of cocoa is just fine.

I'm also the Bubby mentioned by Marcy Goldman and I am so delighted to discover her delicious alternatives to the boring Pesach usuals that I schlep over in a white CorningWare dish covered with foil. Well - probably in a Tupperware container.
By the way, my Tupperware collection is slowly dwindling; if you find any strays hanging around, please return them and I promise to fill them with Marcy's gorgeous goodies next Pesach.

I've already made this (and reviewed, 4 forks for sure), but I'd be interested in making it with Japanese sweet potatoes - has anyone tried it? Their taste is really close to chestnuts. Texture might need an adjustment, as they are drier than conventional sweet potatoes.

This cake is so decadent. i cooked the sweet potatoes (which was actually a orange yam) in my crockpot all day with water and cinnamon stick. i made one with semi sweet chocolate, and one with 70% dark chocolate. equally as good. i also used cream in the ganache which helped cause the cake would be a little dry without it. also tasty with frangelico drizzled over the top.

Ms Goldman's insensitive remark about me (the "bubby" she refers to) indicates that, while possibly a very good cook, she is not a human being I'd like to emulate..
I would not tolerate an anti semitic or a sexist remark such as this one and I will not tolerate this remark either.
I would hope that epicurious.com will have the good sense to understand that such remarks are simply inappropriate, but if that is not the case, and this author remains on the site, I will certainly stop using epicurious.com and I will talk to my many contemporaries who I have referred to epicurious and request that they, too, stop using it.

Have not made this recipe, but the comment about "Not something bubbe would schlep over in Corning Ware with foil on top" is offensive. Even bubbe could make this, probably not in Corning Ware, but a regular cake pan. "Bubbe's" recipes are often tasty, and also beloved for their tradition. Even Bubbe can learn, too! Not necessary to be mean. Thanks, anyway.

Well, I was
expecting after
these reviews to be
blown away and
really just wasn't.
The texture was
indeed good - quite
moist and fudgy -
but for some reason
I found the flavor
lacking. I used
Ghiardelli semisweet
chocolate - perhaps
not the best but
certainly good, yet
the chocolate flavor
seemed somehow off
to me. Still, I
might make it again
just because it's
the best of the
Passover recipes
I've tried.

Excellent!! In addition to using high quality chocolate, I made a real ganache as reviewers suggested. It would probably taste equally as good and slightly less rich with just a dusting of cocoa powder.I will make this again!